Description
These Vegan Pan-Fried Buns are soft, flavorful, and packed with a delicious vegetable and vermicelli noodle filling. The buns feature a fluffy dough made with non-dairy milk and are pan-fried to golden perfection, yielding a crispy outside and tender inside. Perfect for a satisfying snack or appetizer, these buns showcase a blend of Asian-inspired ingredients and simple cooking techniques.
Ingredients
Scale
Dough
- 3 cups all-purpose flour (375 g)
- 2 tsp instant dry yeast
- 2 tbsp sugar
- 1/2 tsp salt
- 1 tbsp roasted sesame seeds
- 1 cup warm soy milk or other non-dairy milk
- 1 tbsp toasted sesame oil or neutral oil
Filling
- 6 cups raw shredded cabbage (from 1/2 large head of cabbage)
- 3.5 oz uncooked vermicelli noodles (100 g)
- 1 cup finely shredded or grated carrot (150 g)
- 1/2 cup chopped scallions or chives (25 g)
- 1 tbsp soy sauce
- 2 tsp salt or to taste
- 1 tbsp roasted sesame seeds
- 2 tbsp toasted sesame oil
For Cooking
- 1 tbsp neutral oil for cooking (plus more as needed)
Instructions
- Prepare the Dough: In a large bowl, combine all dry dough ingredients: flour, yeast, sugar, salt, and roasted sesame seeds. Create a well in the center, then pour in the warm soy milk and toasted sesame or neutral oil. Mix thoroughly until a dough forms.
- Let the Dough Rise: Shape the dough into a ball, cover it with a damp towel, and allow it to rise in a warm place for at least 2 hours, or until doubled in size.
- Prepare the Vermicelli: Soak the vermicelli noodles in boiling water for 7-8 minutes until softened. Drain well and chop into small pieces for easier incorporation into the filling.
- Cook the Vegetable Filling: Heat 1 tablespoon of neutral oil in a pan over medium-high heat. Add the shredded cabbage, grated carrot, and chopped scallions, cooking for 4-5 minutes until tender. Add the cooked vermicelli noodles, soy sauce, salt, toasted sesame oil, and roasted sesame seeds. Stir well to combine and cook for an additional 2-3 minutes. Drain any excess liquid from the mixture.
- Divide and Roll Dough: After rising, divide the dough into 12 to 16 equal pieces. Roll each piece into a ball and then flatten and roll out each ball into a wrapper approximately 3-5 inches in diameter.
- Fill and Shape Buns: Place 2-3 tablespoons of the vegetable and noodle filling in the center of each wrapper. Pinch and twist the edges to seal the filling inside, shaping each into a bun. Lightly press down the top of each bun to flatten slightly. Cover them with a towel to prevent drying while preparing the remaining buns.
- Pan-Fry the Buns: Heat a pan over medium heat and add 1 tablespoon of oil for every 4 buns. Place the buns seam-side down in the pan and cook for 4-5 minutes, or until the bottoms are golden brown. Flip the buns and cook the other side until also golden brown. Repeat with remaining buns, adding oil as needed.
Notes
- For best results, ensure the soy milk is warm but not hot to activate the yeast properly.
- Adjust the salt in the filling to your taste preference.
- You can substitute the vermicelli noodles with other thin noodles or omit for a simpler filling.
- Serve these buns fresh for the crispiest texture; they also reheat well in a pan or air fryer.
- The dough can be made a day ahead and refrigerated; bring to room temperature before rolling and filling.
